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Eating Pegan Recipe | Pesto + Roasted Tomato Omelet

I have 2 things to tell you about today. 1. This omelet. 2. Something really cool. I’ll try to keep this short. I know it’s Friday. And you have better things to do like eat office doughnuts and Snapchat your coworker asking if it’s beer:30 yet. Truth: I actually have no idea what Snapchat is.#Eating Pegan Recipe #recipe #foodrecipes

Melt about 1 teaspoon of ghee/oil in an 8-inch cast iron [or non-stick] pan over medium heat. Once hot, add the tomatoes to the pan and sprinkle with salt. Let cook for about 12-18 minutes, flipping every few minutes until the liquid has mostly cooked off and they look caramelized [refer photo 1]. Place tomatoes in a bowl.

Reduce heat to medium-low and let the pan cool down for a few minutes. Add in remaining ghee/oil. Whisk the eggs briskly for about 30 seconds. Pour eggs into the pan and swirl around to evenly distribute. It should sizzle a bit but not go crazy. You want the eggs to cook slowly. Let the eggs cook without stirring for about 2 minutes until the edges and bottom start to set.

Once the omelet starts to set gently lift up the edges with a spatula and tilt the pan towards that edge to help some of the uncooked egg run beneath. Place a cover over the pan and reduce heat slightly. Let cook until the top is slightly underdone [not runny but with a bit of shine to it]. About 2-4 minutes. Dollop the pesto on one half of the omelet and sprinkle the same halfwith roasted tomatoes.